Home made fruit mince will make your fruit mince pies taste amazing. I make a batch of this every year and keep it in the fridge, then when I feel like pies I just make some pastry and the filling is ready to go. It freezes really well too, either before baking it or after (once it is in pie form!).
This also makes a really nice gift packaged up in a jar with a nice label. Nothing says Christmas more than fruit mince!
I normally make my fruit mince the same weekend that I make my fruit cake, as quite a few of the ingredients are the same and I can use the leftovers from one for the other.
My mum makes this same recipe every year too, she doesn’t have a Thermomix so she chops the ingredients by hand (and uses her food processor for the nuts). She also leaves the mixed peel out as Dad is not a fan 😉 You can also exchange the brandy for apple juice if you prefer.
- 1 green apple, cored and cut into quarters
- 120g sultanas
- 120g raisins
- 60g mixed peel
- 65g cherries
- 130g blanched almonds
- 95g currants
- 120g brown sugar
- 1 tsp orange rind
- 2 Tbsp orange juice
- 1 tsp cinnamon
- 1 tsp mixed spice
- ½ tsp nutmeg
- 90g butter at room temperature
- ¼ cup brandy
- Place apple, dried fruits, almonds, sugar, butter, rind and orange juice into the Tmx bowl. Chop speed 5-6 for 10 seconds.
- Add the spices and brandy and heat for 3 minutes, 100 degrees, reverse speed 2.
- Store in the fridge for at at least a week before using.
If giving away as gifts store in sterilised jars. It will keep for up to 6 months this way (kept in the fridge)
To sterilise jars I suggest one of these four methods:
1. Wash jars and then heat both jars and lids in a 120 degree oven for 20 minutes, then remove and fill immediately with filling (use tongs to handle them!)
2. Wash and rinse jars and pour a small amount of water in each (1-2cm) place jars in microwave and heat until boiling (1-2 minutes). Remove, empty water, let air dry then fill. To sterilise lids pour boiling water over them.
3. Place jars and lids into the dishwasher, wash on the hottest setting, remove and let air dry then use.
4. Place jars and lids into a saucepan of cool water. Fully submerge jars and bring to the boil on the stove top. Boil for ten minutes. Remove carefully with tongs and air dry.
Remember to fill hot jars with hot liquid, and cooled jars with cooled liquid.
DON'T pour hot liquid into cool jars or cool liquid into hot jars, the glass could shatter.